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Pineapple Coconut Grilled Chicken Breast

Prep Time :
5 min
Bake Time :
Makes :
4 servings
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This recipe is:

4 chicken breasts

2 tbsp (30 mL) olive oil

2 tbsp (30 mL) basil pesto


1 cup (250 mL) pineapple juice

4 tbsp (60 mL) Pina Colada mix

1/2 cup (125 mL) wine vinegar

6 tbsp (90 mL) olive oil

5 tbsp (75 mL) SPLENDA® Brand Brown Sugar Blend

1 tbsp (15 mL) well-drained green pepper

1 tbsp (15 mL) sea salt


Lay the chicken breasts in a baking dish.

Mix all the ingredients for the marinade and pour the mixture onto the chicken.

Let it sit in the fridge for approximately 4 hours.

Drain the chicken and place on grill at medium heat for about 10 minutes on each side.

Mix the oil and the pesto and gently pour over the cooked chicken breasts.

Nutrition Information

Amount per Serving

Serving Size: 1/4 recipe

Total Calories: 399

Calories from Fat: 171

Total Fat: 19 g

Saturated Fat: 4 g

Cholesterol: 128 mg

Sodium: 260 mg

Total Carbohydrates: 7 g

Fibre: 0 g

Sugars: 5 g

Protein: 47 g


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